Soup season is still in full swing. This pumpkin soup from livefirerepublic features slow-smoked squash and warming seasonings. Get the full recipe below! 2 pie pumpkins 2 kabocha squash or acorn squash Olive oil 1 white onion, finely diced 6-7 garlic cloves, smashed 3 cups chicken stock 1 cup whole milk 1/4 cup unsalted butter, melted 1 tbspn chili powder 1 tbspn paprika 2 pinches nutmeg Thyme and sage leaves, finely chopped White cheddar cheese, grated Kosher salt and black pepper, to taste Creme fraiche, or sour cream, to garnish Chives, finely chopped, to garnish Roast pumpkins and squash at 375F until fork tender, approx 45-60 minutes. Open, spoon out and separate seeds from the flesh. Meanwhile, sauté the onion and garlic until golden and fragrant. Using a food processor or immersion blender, puree pumpkin, squash, and sautéed onion and garlic, with stock, butter, cream and herbs. Season to taste. Fill the resting presentation pumpkin with the soup. Garnish with creme fraich...